Josey Baker’s Adventure Bread || @bitesbeyondlimits

bitesbeyondlimits Josey Baker’s Adventure Bread View my profile

1 cup Raw Sunflower Seeds 1/2 cup Raw Pumpkin Seeds 1 cup Raw Almonds 2-1/4 cups Gluten free Oats 1/3 cup Whole Psyllium Husks 3 tablespoons Chia Seeds 3/4 cup Flax Seeds 2 teaspoons Fine Sea Salt 2-1/2 cups Water 1/4 cup Extra Virgin Olive Oil 2 tablespoon Maple Syrup See All

Get App Roast sunflower and pumpkin seeds at 350 degrees for 15 min (stir halfway through) 1 @bitesbeyondlimits on

Get App Add all dry ingredients together (including nuts) and mix. 2 @bitesbeyondlimits on

Get App Add wet ingredients to dry and keep mixing until all liquid is absorbed. 3 @bitesbeyondlimits on

Get App Add mixture to a greased 8” x 4” loaf pan. 4 @bitesbeyondlimits on

Get App Your loaf pan will be very full! Push the mixture in firmly and round off the top. 5 @bitesbeyondlimits on

Get App Cover with plastic wrap and place in refrigerator for minimum 3 hours or overnight. 6 @bitesbeyondlimits on

Get App Bake at 400 F degrees for 1 hour then take out of tin to cool! 7 @bitesbeyondlimits on

Get App Toast each slice first, add favorite toppings and eat! Recipe from Josey Baker’s cookbook ✨ 8 @bitesbeyondlimits on

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bitesbeyondlimits Jade And Deborah We’re a mother-daughter team who make delicious, anti-inflammatory recipes to make you feel great! Pumpkin Scones Turkey “Sausage” Egg Casserole Vegan, Gluten-Free Pumpkin Pancakes Lemon Risotto View full profile